Apr
10
12:00am
Kung Pao Chicken (Live Proceeds Supported Stop AAPI Hate)
By Melissa King
Patreon only*This event was previously recorded*
Kung Pao Chicken
These last few weeks have felt incredibly heavy. Acts of violence, xenophobia, and racism against the AAPI community have increased during the COVID-19 pandemic. The rising violence against the Asian American and Pacific Islander (AAPI) community since the start of the pandemic is a painful reminder that we must acknowledge the racism that exists and work towards a way to create a safe environment for everyone.
Let’s raise money to Stop AAPI Hate while learning to make Kung Pao Chicken!
$5 of every purchase will go to support @stopaapihate — a national collective that tracks and responds to incidents of hate, violence, harassment, discrimination, shunning and child bullying against the AAPI community.
If you decide to follow along and cook with me, please read the instructions thoroughly. Make sure to secure and prep your ingredients listed on the event page before joining. Thank you for your support!
- Please read all the details thoroughly and decide the protein for your dish based on your dietary/personal preference.
- Please have all equipment & ingredients below prepped and measured before the live stream begins.
- Please cook your rice (or quinoa/cauliflower rice) before the live stream begins.
- Feel free to adjust the amount of chiles, chili oil, or ground white pepper to your personal spice preference.
I will demonstrate cooking techniques, alternate protein options, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
—
Kung Pao Chicken
Yield: 2 to 4 servings
Ingredients:
- 1-1 ½ pound boneless, skinless chicken thighs cut into ¾ inch cube Can substitute with peeled and deveined shrimp or thinly sliced flank steak Plant based option: 1 packet of firm tofu, drain, pat dry, and cut into 3/4-inch cubes Cauliflower florets, cut into bite-sized pieces
- 2 tablespoon toasted sesame oil
- 2 tablespoon canola oil
- 1 small yellow onion, cut into ½-inch dice
- 5 garlic cloves, finely minced
- 1 tablespoon finely minced or grated fresh ginger
- 1 red, orange, or yellow bell pepper, cut into ½-inch dice
- 2 celery stalk, cut into ½-inch dice
- ½ cup dry roasted unsalted peanuts (can substitute with macadamia nuts or cashews), roughly chopped
- 15 to 20 whole dried tianjin or other Chinese chilies (can substitute with dried chile de arbol), cut in half if you want it spicy!
- ½ teaspoon whole Sichuan peppercorns
- 1 tablespoon canola or other neutral oil
- 2 scallions, cut into 1-inch batons or sliced (use whites and green)
- Steamed coconut rice (ingredients below), white rice, cauliflower rice, or quinoa, for serving
For the marinade:
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon Chinese shaoxing rice wine
- ½ teaspoon sugar
- 1 teaspoon cornstarch
- ⅛ teaspoon ground white pepper or black pepper
For the Kung Pao sauce:
- 2 tablespoons Chinese shaoxing rice wine
- 2 teaspoons sugar
- ¼ teaspoon ground white pepper or black pepper
- 2 tablespoon hoisin sauce
- 3 tablespoon dark aged soy sauce, preferred. Or 2 tablespoon regular soy sauce
- 3 tablespoon Chinese Chinkiang black vinegar (can substitute with balsamic vinegar)
For the Coconut Rice (optional for serving. I will not demo, but will talk through the process):
- 1 cup jasmine rice
- ¾ cup coconut milk
- ¾ cup water
Equipment:
- Medium bowl (chicken)
- Large bowl (cooked vegetables)
- Wok or large pan
- Mixing spoons or wooden spoons
- Cutting board x 1
- Sharp chef knife x 1
- Microplane, optional (ginger and garlic)
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
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Melissa King
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